Christmas turkey served on a bed of lentil salad and lemony mushrooms

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Recipe by:   Abigail Donnelly
Serves:   8
Prep time:   20 minutes
Cooking time:   8
Cooking Instructions

To roast the turkey: Preheat the oven to 180°C. Remove the turkey from its packaging, keeping it in the tinfoil tray and covering the flesh with additional tinfoil. Place in the oven and, after an hour and a half, remove the tinfoil.

Roast for a further 45 minutes, occasionally basting the turkey with its juices, or until the bird is cooked through and the skin crisp. Remove from the oven and allow to rest for a few minutes.

To make the salads: Place the lentils, parsley and salad onion in a bowl, with the juice of 2 lemons and ½ cup olive oil. Mix until combined. In a separate bowl, add the mushroom and coriander, with the remaining lemon juice and olive oil.

Season both salads and set aside to allow the flavours to infuse.

To serve: Add good helpings of the lentil and mushroom salads to each plate, and top with a succulent carving of turkey. Serve warm.

Per serving: 3484.4 kJ, 116 g protein, 35.1 g fat, 10 g carbs

Wine: Stellenzicht Sémillon 2007

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